NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Sweet potato

1 cup Broccoli florets

1 cup Zucchini

1 medium Carrot

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Dice the sweet potato into small half-inch cubes, slice the carrot into rounds, and chop the zucchini into thick half-moons.

• 3

  Place the chicken breast, sweet potatoes, carrots, broccoli, and zucchini on the prepared sheet pan.

• 4

  Mince the garlic and whisk it in a small bowl with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 5

  Drizzle the herb oil over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.

• 6

  Spread the ingredients out in a single layer so they roast rather than steam.

• 7

  Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.